Wholemeal Oat Bread Recipe
Prepare to be astounded by the mouthwatering flavor and aroma of the Wholemeal Oat Bread. A very tasty and healthy bread the Wholemeal Oat Bread is a good choice for your family meals!!
Ingredients
25 g (1 oz) (2 tablespoons) fresh yeast
450 ml (3/4 pint) ( 1 7/8 cups) warm water
5 ml (1 teaspoon) sugar
350 g (3/4 lb) (3 3/8 cups) plain bread flour
225g (I/2 lb) (2 1/4 cups) wholemeal flour
100 g (1/4 lb) (1/2 cup) porridge oats
15 g (1/2 oz) (1 tablespoon) salt
15 g (1/2 oz) (1 tablespoon) lard (shortening)
5 ml (1 teaspoon) molasses
a little milk
Directions
1 Crumble the yeast into the warm water, add the sugar and sprinkle a little of the flour on top.
Put in a warm place for the yeast to become frothy.
2 Put the rest of the flour and all but a spoonful of the oats in a bowl and add the salt.
Rub in the lard (shortening).
3 Add the yeast mixture and mollasses and make a firm dough.
4 On a floured board, knead the dough thoroughly, and put in a greased polythene bag in a bowl.
Transfer to a warm place and leave to rise until doubled in size and springy to touch.
5 When risen, knead again to knock back the dough.
Depend- ing on the size of the greased loaf tins, divide the dough among them, and leave to rise until the dough fills the tins.
6 Preheat the oven to 230°C 450°F,gas8.
7 Brush the top of the bread with milk and sprinkle with the reserved oats.
Bake for 30-40 minutes until well risen and crisp.
The loaves will be baked when the underneath sounds hollow when tapped.
Cool on a wire rack.
Put in a warm place for the yeast to become frothy.
2 Put the rest of the flour and all but a spoonful of the oats in a bowl and add the salt.
Rub in the lard (shortening).
3 Add the yeast mixture and mollasses and make a firm dough.
4 On a floured board, knead the dough thoroughly, and put in a greased polythene bag in a bowl.
Transfer to a warm place and leave to rise until doubled in size and springy to touch.
5 When risen, knead again to knock back the dough.
Depend- ing on the size of the greased loaf tins, divide the dough among them, and leave to rise until the dough fills the tins.
6 Preheat the oven to 230°C 450°F,gas8.
7 Brush the top of the bread with milk and sprinkle with the reserved oats.
Bake for 30-40 minutes until well risen and crisp.
The loaves will be baked when the underneath sounds hollow when tapped.
Cool on a wire rack.
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